How Indian restaurant owners are effectively managing food waste

Official statistics by the Australian Department of Agriculture, Fisheries and Forestry indicate that food wastage imposes a yearly economic burden of $20 billion on Australia. Listen to the SBS Hindi podcast featuring two Indian restaurant owners who not just contribute to charitable causes but also employ an efficient surplus food management approach.

Melbourne-based Chef Daman Shrivastava (R) with his daughter Diya (L).

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